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 Cuisines > Danish cuisine > Search results
Blackcurrant sorbet
Ingredients:
50 ml boiling water
50 g icing sugar
1 tsp gelatine
250 ml blackcurrant juice
250 ml whipping cream
2 egg whites

Directions:
1. Stir water, icing sugar and gelatine together until all is dissolved. Add the blackcurrant juice and pour the mix into a mold. Put in a freezer (-18 C) for 1 to 1 1/2 hour.
2. Whip the cream until stiff. Whip the egg whites until stiff. Fold both in carefully. Put the sorbét back into the freezer for about 2 hours, until frozen. Make sure that you stir it after about one hour.
 
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